This peach dessert recipe made with phyllo dough was inspired by the juicy, sweet organic produce grown at Dry Creek Peach farm a few miles from the Jordan Winery kitchen. Fruit tartlets, such as these mini peach tarts filled with roasted peaches, can be topped with velvety panna cotta for an elegant touch to the end of a summer meal.



Preheat oven to 350°.

Spread out three phyllo sheets, brush each with butter and sprinkle with equal amounts of sugar. Stack the buttered and sugared phyllo dough on top of each other, then place the fourth, “clean” sheet on top. Cut out large circles (approx. 3” in diameter) with a cutter or sharp knife; two circles per sheet for a total of six. Place each cutout into a ring smaller than the cutout so that the there is a small edge of dough around the rim of the ring. Bake shells in preheated oven for 6-8 minutes.

For the peach filling, heat butter, brown sugar, sugar, honey and salt in a large pan over medium heat until bubbling. Add in peach slices, turn heat to high and cook until peaches are tender, stirring occasionally. Remove pan from heat and stir in lemon juice.

For the panna cotta, in a small sauce pan over high heat, combine 1 cup of cream, vanilla bean, sugar and orange zest until it comes to a boil. Remove from heat and stir in gelatin. Whisk in remaining cream and mascarpone. Strain mixture and pour into ramekins. Refrigerate until set.

To plate, fill mini tart shells with cooked peaches and top with panna cotta.